Genetic variation in pea seed globulin composition

被引:150
作者
Tzitzikas, EN
Vincken, JP
De Groot, J
Gruppen, H
Visser, RGF
机构
[1] Wageningen Univ, Grad Sch Expt Plant Sci, Lab Plant Breeding, NL-6700 AJ Wageningen, Netherlands
[2] Wageningen Univ, Ctr Prot Technol, WU Lab Food Chem, NL-6703 HD Wageningen, Netherlands
[3] Wageningen Ctr Food Sci, NL-6700 AN Wageningen, Netherlands
关键词
peas; Pisum sativum L; globulins; vicilin; convicilin; legumin; seed proteins; SDS-polyacrylamide gel electrophoresis; in vivo processing;
D O I
10.1021/jf0519008
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
A quantitative characterization of seeds from 59 pea (Pisum sativum L.) lines and relative taxa with various external characteristics and wide geographical origin was performed to explore the genetic variation of pea concerning its starch and protein contents and globulin composition. Pea lines, which produce round, wrinkled, flat, and round-dimpled seeds, have starch as the major reserve, with an average content of 46%. Protein content varied from 13.7 to 30.7% of the seed dry matter, with an overall average of 22.3%. Densitometric quantification of the individual globulins (legumin, vicilin, convicilin, and globulin-related proteins) based on SDS-PAGE gels showed no lines lacking any particular globulin. Among the lines tested, variation was shown in both their total globulins content and their globulin composition. The total globulin content ranged from 49.2 to 81.8% of the total pea protein extract (TPPE). Legumin content varied between 5.9 and 24.5% of the TPPE. Vicilin was the most abundant protein of pea, and its content varied between 26.3 and 52.0% of the TPPE. Both processed and nonprocessed vicilins occurred. The processed vicilin was the predominant one, with values between 17.8 and 40.8%, whereas the nonprocessed ones constituted between 3.1 and 13.5% of the TPPE. Convicilin was the least abundant globulin, and its content ranged from 3.9 to 8.3%. Finally, the globulin-related proteins were present in amounts ranging from 2.8 to 17.3%. They were less abundant in comparison with legumin and vicilin, but they showed the largest relative variation of the four globulin classes. Correlations between the different external characteristics and globulin composition were determined. Comparison with soybean showed that pea lines show more variety in the abundance of globulin proteins, enabling a wider range of food application.
引用
收藏
页码:425 / 433
页数:9
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